OYL091 Hornindal Kveik - Omega Yeast

Ice Pack

Helps extend the time that the yeast stays cool in transit. Cool temperatures help keep the viability of the yeast higher which in turns leads to faster fermentation start times and better beer. The Insulated shipper helps the ice last much longer, however neither option will ensure your yeast stays cool the entire trip.

Yeast Nutrient

Keep your yeast healthy and happy with the nutrients it needs to make great beer! Yeast nutrients help prevent off-flavors, decrease fermentation time, and increase alcohol potential. Nutrients are especially important when making high gravity beers.

Yeast Starter Kit

Yeast starters offer higher cell counts at the time the yeast is pitched, leading to faster, healthier fermentations and better tasting beer! A higher cell count is especially important for lagers and high gravity beers.

Omega brings us yet another remarkably unique Norwegian kveik. Hailing from the Terje Raftevold farmstead, Hornindal hits your beer with an intense, tropical flavor along with an aroma of fresh pineapple, mango and tangerine. Needless to say, it pairs perfectly with fruit-forward hops. Don't be shy about taking this yeast to the upper end of its temperature range to intensify the aroma and fermentation speed. Although Hornindal Kviek is highly flocculent, it will impart a slight haze to the finished beer.

Kveik refers to traditional Norwegian farmhouse brewing yeast that has been passed down from one generation to the next, literally being harvested and repitched for centuries. Over this long period of time, kveik developed certain characteristics that distinguish it from modern brewer's yeast. In general, kveik has a very high heat tolerance and will produce a consistent flavor profile across the fermentation temperature range. It's also a fast fermenter, highly flocculent, and has an above average alcohol tolerance.

Attenuation: 75-82%Flocculation: High

Alocohol Tolerance: 12% ABVOptimum Fermentation Temp: 70-95°F

Cell Count: 150 Billion

Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.

This yeast is a fast worker, even when fermenting in the lower half of its range (started low 80s and finished in the upper 70s under ambient temperatures). Between this yeast and the mosaic and citra hops, pineapple was the dominant flavor.

This yeast is amazing. I did a kettle fermentation on my Brut IPA and Berliner Weisse with no off flavors. Pitched at 95F and let it go for 3 days. The Brut IPA finished at 1.000 with the help of amylase and the Berliner Weisse finished at 1.010. This yeast ferments very vigorously at higher temps but, I have heard not to go above 95F or fermentation slows.

Great tropical aroma. I get mango and citrus but, there may be others present.

I used this yeast with MoreHaze! Juicy Double IPA. I pitched at 90 degrees and kept it there for 4 days. Most fermentation was done in a little over 48 hours.I cold crashed for 3 days then kegged at 7. I force carbed and was drinking it on day 8. The quicker the better with these crazy late addition/ dry hopped beers. If you want beer quick this yeast is unbelievable.

Unlike you guys in Minnesota and Wisconsin, we don't have chilly basements to ferment in here. The chest freezer, I was using as a fermentation chamber died. So, I decided to try this yeast. It's very possible, I will never use anything but a Kviek again.

My first beer with it is merely Viking Pale Malt, Falconer's Flight hops and a pound of Blood Orange Candi syrup. I'm not sure if it will make it to the keg, because I keep tapping a few ounces and drinking it from the fermenter.